Time. This is all you need. The meati s cooked at low temperature for 4 hours at least to reach the moist and soft consistence. In my opinion this is one of the best thai-fusion dishes you can have. Your palate will confirm that the wait was undoubtledly worthy.

Serves 6

Ready in 5 hours

1.5 kilo boneless beef (preferably chuck)

2 onions

2 tbs green curry paste (ready or home-made: Green Curry Paste)

2 garlic cloves

1 tbs grated fresh ginger

800 ml coconut milk

300 ml vegetable stock

1 tbs brown sugar

1 stalk of fresh lemongrass

40 grams fresh cilantro

30 grams fresh basil

5 kaffir leaves

2 limes

4 tbs vegetable oil

salt or fish sauce

To serve:

20 grams fresh cilantro

1 stalk of fresh lemongrass

fresh red hot chilli peppers

1 limes

Heat the oil in a big casserole. When hot, put the meat and fry it on both sides at high heat for 5 minutes per side. Take out from the casserole.

In the same oil add the chopped onion, the green curry paste, the chopped garlic and the grated ginger. Fry it for 6 minutes.

Add the coconut milk, sugar and the vegetable stock.

Bring to a boil. Add the kaffir leaves and the meat and let simmer at low heat, covered with a lid, fro 3.30 hours (turn the meat upside down every now and then). The meat should be soft and tender when pressed with a fork – in case it is not cook for a further half hour to one hour.

Slice finely the other lemongrass and the lime (cut each slice into 6 small triangles), set aside.

To serve: Take out the meat and set aside. Filter the sauce in a colander.

Bring back to a boil and add the grated zest and juice of 2 limes, the basil leaves, 1 lemongrass stalk finely sliced and season with salt if need be.

Slice the meat into 2 cm thick slices. Put into the serving plate, top with the sauce and top each plate with the lemongrass, the lime slices, a few frsh cilantro leaves and a red hot chilli pepper.

500 grams turky or chicken minced

1 garlic clove

2 cm fresh ginger

3 tbs fresh cilantro, chopped

1 tbs corn starch

5 tbs peanut oil

3 tbs green curry paste*

1 or 2 tbs fish sauce

4 or 5 thai eggplants (or 1 full eggplant)

100 grams green beans

3 spring onions

50 grams cashew nuts

400 grams coconut milk

20 leaves of fresh basil

juice of 1 lime

sale

if available: 3 kaffir lime leaves

*you can find it in international food stores or make it yourself with this recipe: Green Curry Paste

In a bowl, mix the meat with 1 tbs of fresh cilantro, minced ginger, minced garlic and a pinch of salt. Mix well and roll the mixture into small balls 2 to 3 cm diameter each.

Heat 3 tbs of peanut oil and fry the meatballs for 8/9 minutes stirring frequently. Set aside.

In casserole heat the remaining peanut oil and add the green curry paste. Fry for 4 minutes on high heat, then add the coconut milk and bring to a boil.

Add the spring onions in small chunks and the green beans cut in smaller pieces. Simmer for 6/7 minutes. Then add the aubergines diced and after 4 minutes, season with the fish sauce (or salt according to taste), and add the lime juice.

Finish by adding the fried meatballs, the cashew nuts and the fresh basil leaves and simmer for further 5 minutes.

Serve sprinkled with the remaining cilantro.